In the wonderful world of holiday baking, there’s something truly magical about the warm, spicy aroma of gingerbread cookies filling your home. This classic treat not only tastes delicious but also brings a sense of nostalgia and coziness to any occasion. Today, we are sharing a delightful variation on the traditional gingerbread cookie recipe by incorporating the rich sweetness of corn syrup. These Gingerbread Cookie Corn Syrup are sure to become a new favorite in your baking repertoire, perfect for festive gatherings or simply indulging in cozy moments at home.
**Gingerbread Cookie Corn Syrup**
**Ingredients:**
– 3 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 tablespoon ground ginger
– 2 teaspoons ground cinnamon
– 1/4 teaspoon ground cloves
– 1/4 teaspoon ground nutmeg
– 3/4 cup unsalted butter, softened
– 1/2 cup granulated sugar
– 1/2 cup packed brown sugar
– 1/2 cup corn syrup
– 1 large egg
– 1 teaspoon vanilla extract
**Instructions:**
1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and spices (ginger, cinnamon, cloves, nutmeg). Set aside.
3. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
4. Add the corn syrup to the butter-sugar mixture and beat until well combined.
5. Beat in the egg and vanilla extract until the mixture is smooth and creamy.
6. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
7. Divide the dough in half, shape each portion into a disc, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.
8. Once chilled, roll out the dough on a floured surface to about 1/4-inch thickness.
9. Use your favorite cookie cutters to cut out shapes from the dough and carefully transfer them to the prepared baking sheet.
10. Bake the cookies for 10-12 minutes or until the edges are set and just beginning to brown.
11. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
12. Decorate your Gingerbread Cookie Corn Syrup with royal icing, sprinkles, or simply enjoy them as they are. Store in an airtight container for up to a week.
Warm, fragrant, and irresistibly delicious, these Gingerbread Cookie Corn Syrup are guaranteed to be a hit with family and friends. Whether you’re hosting a holiday gathering or simply craving a cozy treat, these spiced cookies are a wonderful way to usher in the joy of the season. Share the love by baking a batch of these delightful cookies and make every moment a little sweeter. Enjoy the simple pleasures of homemade goodness with this delightful recipe!
